Heat oven to 450°. Bake pita triangles until golden, about 3 to 5 minutes. Bring edamame to boil in saucepan, with enough water just to cover. Cook 3 minutes then drain and rinse under cold water. Put edamame, garlic, tahini, lemon juice, oil, salt, cumin and pepper into blender, blend until the consistency of guacamole (may add a tbsp or two of water if it is too thick). Refrigerate until ready to serve. Serve with pita chips and sliced vegetables.